Wild mushroom season draws closer

Apr. 9, 2014

Mushrooms season is upon us throughout Ohio as the April weather warms amid the steady precipitation. / Submitted Photo

Written by

J.J. Mickey

CentralOhio.com

Mushrooms thrive in certain spots of the state. Some folks like to keep such areas as a secret to others. / Submitted photo

Lois Donovan’s Coshocton Recipe

Coshocton residents Dalvin and Lois Donovan have hunted and prepared Morels in their family for more than 50 years. Below is one of their most popular recipes: • 1. Split mushrooms vertically and put them in salt water for 1 or 2 hours. • 2. Drain and put in a second pan of water and let stand overnight. • 3. After draining again, get out a roll of paper towels and pat mushrooms as dry as possible. • 4. Put white flour in a large paper grocery sack, put a hand full of Morels in the sack and shake gently until each Morel is coated white. • 5. Select a large skillet and using ample butter, Sauté the mushrooms slowly on low heat until crisp.

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As winter turned to spring, the area sports landscape shifted from basketball and wrestling to baseball, softball, track and tennis.

Also changing and adapting with the season are hunters, many of whom rotate from trapping and shooting species to searching for elusive and edible mushrooms, specifically Morels.

Mushroom season is just around the corner for much of Ohio and with the right weather conditions, proper search location and preparation, it could be a very successful season.

Weather Impact

“Every year is different, but weather is definitely a factor,” he said. “There is a very complicated process needed in order for mushrooms to grow.

“You’ll start to see mushrooms after substantial moisture and a subsequent drying cycle. But you also need consistent temperatures in the 60’s during the day and above freezing conditions at night for things to develop.”

Dick Martin, outdoor columnist for CentralOhio.com, believes the timing will also differ depending on state geography. In general it’s good to start looking in the last two weeks of April and into the first few weeks of May.

“As a rule, the first Morels are found near the Ohio River,” he said. “Then they start turning up further north and finally begin popping up along Lake Erie.”

What about Morels?

Morels, or in Latin Morchellas, are widely considered the most popular mushrooms in Ohio.

“They are so popular because they are so good to eat,” Sturgeon said. “Also after a long winter, people can’t wait to get outdoors so if they are hunting for an animal and don’t get anything, they bring back Morels.”

Most edible spring Morels have cone-shaped tops that look like sponges and come in different colors like white, black or yellow.

There are many other types of mushrooms, but Morels are the main focus during the spring hunting season.

Location, location, location

“Morels have a variety of habitats,” he said. “Any woods with still living Elm trees and old orchards can be gold mines, but other places like under dead trees or tulip trees as well as fertilized or burnt areas can be great locations as well.”

State parks can be explored and according to Dillon and Blue Rock State Park Naturalist Andy Tippel, these are popular destinations.

“There are three things that you can collect in a state park and that is pine cones, berries and mushrooms,” he said. “We get a lot of people this time of year coming to our parks and hunting for mushrooms.”

Tippel emphasized that you don’t need a special permit to gather Morels or any other type of mushroom, but that there are certain state-owned areas that prohibit the hunting.

Don Pagath — also an outdoor columnist for CentralOhio.com — notes one shouldn’t expect others to share their popular hunting spot.

“Any mushroom hunter will tell you that once you find a spot, you most likely will never tell anyone where you find them,” he said. “It is a secret.”

Hunting Advice

Sturgeon offers a few basic precautions for novice mushroom hunters.

“Anytime you are on someone else’s property, make sure you have permission to be there,” he said. “Also, purchase a mushroom book that way you know what you are looking for and are able to find the ones that are not poisonous.”

Sturgeon said having a young family member along can make the adventure more fun, and helpful as a smaller youngster can see at a different angle.

“When you find the first one,” he said. “It’s time to stop because there are going to be more around.”

Martin believes patience is the biggest key, just like in other hunting experiences.

“You've got to pay your dues because I've found mushrooms in a half hour or hunted all day and found little or nothing,” Martin said. “But if a hunter walks long enough through woodlots, hillsides, old apple orchards, etc. he or she is likely to find some sooner or later.”

Sturgeon emphasized wild mushrooms should not be eaten raw, or it will lead to illness. He also offered a few basic preparation tips.

“A lot of people just put them in a frying pan with some butter and cook them as long as they want,” he said. “But you don’t want to put them in spaghetti sauce or anything strong that will cover the flavor because it could ruin the mushrooms.”

Just like all hunters, Pagath is ready for the right conditions to begin searching.

“Last year it was warm early and they came out early, but this year we have been wet enough, but the nights have been so-so,” he said. “However when everything times out, it’s going to be a great season for mushrooms.”